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Hearty Beef Stew with Vegetables: A Warm Embrace in a Bowl

When you’re in need of something cozy to chase away the chill of a busy day, look no further than this delightful Beef Stew with Vegetables. It’s not just a meal; it’s a big hug wrapped in a delicious bowl! Perfect for busy families, this recipe transforms simple ingredients into a heartwarming dish that will make even the pickiest of eaters ask for seconds. So grab your apron and let’s dive into this comforting feast that promises to bring everyone together at the dinner table.

Why You’ll Love This Beef Stew with Vegetables

Let’s face it: life can be a whirlwind of juggling responsibilities, from work deadlines to school runs. Amidst all the chaos, having a trusty go-to recipe like this beef stew can be a game changer. Not only is it easy to make, but it also fills your home with irresistible aromas that make everyone feel welcomed the moment they step through the door. Plus, it’s a one-pot wonder that simplifies clean-up—because let’s be honest, who has time for a ton of dishes?

Ingredients

Here’s what you’ll need to whip up this scrumptious stew:

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 3 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup frozen peas (for that pop of color and sweetness)
• 2 tablespoons olive oil

Feel free to customize your vegetables based on what you have in your kitchen. Got some leftover mushrooms? Toss them in!

Steps to a Perfect Beef Stew

1. Brown the Beef: Start by heating the olive oil in a large pot over medium-high heat. Let’s give those beef cubes a nice sear—do this in batches if your pot is small. You want that golden-brown crust for flavor, so resist the urge to overcrowd the pot! This takes about 5 minutes.

2. Sauté the Aromatics: Once all the beef is browned, add the chopped onion and minced garlic to the pot. Let them cook for about 3 minutes—this is when your kitchen starts smelling like heaven.

3. Add the Vegetables: Now, let’s welcome the carrots and potatoes to the party. Stir them in and let everything mingle for another 3 minutes. Oh, the anticipation!

4. Pour in the Goodness: Add the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Give everything a good stir to combine. Bring it to a gentle boil, then reduce to a simmer.

5. Simmer Away: Cover the pot and let your stew simmer gently for about 1.5 to 2 hours. This is the magical part where your kitchen fills with delectable smells, and your beef becomes melt-in-your-mouth tender.

6. Final Touches: In the last 10 minutes of cooking, stir in the frozen peas. They add a beautiful splash of color and a hint of sweetness that balances the dish perfectly.

Cooking Tips for Success

• Don’t Rush the Browning: Trust me, those caramelized bits are flavor gold. If your meat isn’t browning, your stew might feel like it’s missing that special something.

• Make It Ahead: Stew often tastes even better the next day as the flavors meld together. It’s the ultimate comfort food for meal prep!

• Leftover Love: If you find you have too much stew (is that even possible?), it stores beautifully in the refrigerator for up to 3 days—just reheat and enjoy!

A Taste of Home

Alright, I have to share—this is the recipe that saved my sanity during my sister Patricia’s chaotic homecoming party last winter. With a dozen hungry mouths to feed and no time to spare, this beef stew came through as the star of the show! Not to mention, all those little hands devoured it. It’s those moments that remind me of the joy of cooking—creating meals that bring a smile to loved ones’ faces.

FAQs About Beef Stew with Vegetables

• Can I substitute beef with another protein? Absolutely! Chicken thighs work wonderfully in this recipe if you’re not feeling beefy today.

• What do I do with leftovers? Store in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Just make sure to share a little with that neighbor who’s always dropping by!

• Can I use fresh vegetables instead of frozen? Yes, you can! Just add them in the last 10 minutes of cooking to keep them bright and vibrant.

Wrap up a bowl of this Beef Stew with Vegetables and savor every bite—it’s not just food; it’s a memory in the making. Whether it’s a rainy weeknight or a gathering, this stew is everything you need to feel full, happy, and connected. So, liven up your dinner table, sprinkle it with love, and let the heartwarming moments unfold!

Meta Description: Beef Stew with Vegetables is the perfect recipe for cozy nights. Quick, easy, and delicious, this dish will warm your heart. Try it today!

Beef Stew with Vegetables

A comforting and hearty beef stew filled with tender cubes of beef and vibrant vegetables that warms the soul and satisfies the family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 3 pieces carrots, sliced
• 3 pieces potatoes, diced
• 1 piece onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup frozen peas For color and sweetness
• 2 tablespoons olive oil

Method

 

Preparation

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef cubes to the pot in batches, searing until golden-brown, about 5 minutes.
3. Once all the beef is browned, add the chopped onion and minced garlic and cook for 3 minutes.
4. Add the carrots and potatoes to the pot and stir for another 3 minutes.
5. Pour in beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper, stirring to combine.
6. Bring the mixture to a gentle boil, then reduce to a simmer.
7. Cover the pot and simmer the stew for 1.5 to 2 hours.
8. In the last 10 minutes of cooking, stir in the frozen peas.

Notes

Don't rush the browning of the beef for better flavor. This stew can be made ahead as it tastes even better the next day and can be stored in the refrigerator for up to 3 days.